Red Miso-Hoisin Salmon

4.84 from 25 votes

Wild caught Red Miso-Hoisin Salmon is prepared with a short brine and slathered with a red miso-hoisin sauce then broiled to a moist, flavorful treat.

Prep Time15

Cook Time5

Total Time20

Course: Main Dish

Cuisine: American

Keyword: red miso hoisin salmon

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Brine:

Cold water
Kosher salt
Brown sugar

For the Red Miso-Hoisin Sauce:

1/4 cup red miso paste
1/4 cup hoisin sauce
1 tablespoon sesame oil
2-3 garlic cloves grated
Small knob fresh ginger grated
2 tablespoons honey
Juice of 2 limes

For the Salmon:

4 salmon filets 6 ounce each
2 tablespoons toasted sesame seeds
Fresh parsley finely chopped

Instructions

For the brine:

Determine how much water you need to cover the fish, then mix salt, sugar and water in proportions of: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water. *See Notes
Place the salmon fillets in a dish in one layer and cover with the brine mixture. Allow to sit for 15 minutes while preparing the miso-hoisin sauce.

For the Red Miso-Hoisin Sauce:

In a small dish, add the miso paste, hoisin sauce, sesame oil, garlic, ginger and honey. Mash with the back of a tablespoon to thoroughly combine. Mix lime juice, a teaspoon at a time until a spreadable paste is achieved.

For the salmon fillets:

Set the oven on broiler and raise the oven shelf to it’s highest level.
Place a wire rack on a rimmed baking sheet and spray with baking oil to prevent fish from sticking to the rack. Set aside
Remove the fillets from the brine and rinse under cold tap water, pat dry with paper towels and place skin side down, on the wire rack.
Spoon the red miso-hoisin sauce on each fillet, spreading to cover the entire top of the fillets.
Transfer the baking sheet to the preheated oven and broil, for 4-6 minutes, depending on your preferred doneness.
Remove from the oven and transfer the fillets to a serving plate, garnish with toasted sesame seeds and chopped parsley.

Notes

An easy way to determine the amount of brine to mix is to lay the salmon into a dish, then use a measuring cup to add enough water to cover the fish. Remove the fish and mix the brine: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water. Stir to dissolve, then add the fillets to the brine.
If your fish are more than one-inch thick you may need to lower the oven rack so the salmon does not burn before it is fully cooked.
Glazes with sweeteners such as honey and sugar are more prone to burning.
Keeping the oven door cracked slightly will allow the broiling unit to continue to radiate heat. Close the door completely and the heating element will cycle on and off.

Nutrition